Grilled Skewers (Spicy Beef Skewers) - 6 pieces

AI Gourmet Analysis

Overview of Kaokuan (Wet Spicy Beef Kebabs)

Kaokuan (烤串) is a quintessentially popular Chinese grilled skewer dish, particularly developed in the northern and northeastern regions of China, but it spread across the entire country in the 21st century. "Wet Spicy Beef" means that the beef is marinated with liquid-based seasonings such as seasoning sauce, chili oil, and fermented sauces, providing a moist, piquant flavor before being grilled to aromatic perfection. In modern urban areas, such as Li Xiaotai BBQ located in Shenzhen’s popular tourist site Sea World Square, kaokuan has evolved from the traditional street-stall style into more established restaurant formats.

History and Cultural Background

China’s grilled skewer culture spans thousands of years. The origins of kaokuan can be traced to the nomadic cultures of northern China, especially in Xinjiang and Mongolia, where skewered meat gained popularity due to its properties for preservation and portability. During the urbanization of China in the latter half of the 20th century, seasoning styles and available ingredients diversified regionally; now lamb, beef, chicken, seafood, and vegetables are all common. Wet Spicy Beef inherits its distinctive flavors from regions known for spicy foods such as Sichuan, Chongqing, and Hunan, with a harmonious combination of spice (la), numbing (ma), umami (xian), and saltiness (xian).

Cooking Method and Characteristics

Wet Spicy Beef Skewers are generally prepared through the following steps. First, beef is thinly sliced or cut into bite-sized pieces, then marinated in a mixture of soy sauce, wine, garlic, chili peppers, Sichuan peppercorn (huajiao), sugar, and other liquid seasonings. The marinating period lasts from 30 minutes to several hours, keeping the meat moist to enhance flavor. Grilling is usually done over charcoal or gas; during grilling, additional sauce or spicy oil is brushed on the surface, and often the skewers are finished with a sprinkle of sesame seeds. The result is juicy, spicy, and aromatic—perfectly matched with beer.

Regional Differences and Modernization

While kaokuan was formerly offered primarily from street stalls and night markets, from the 2010s onward, specialty izakayas and restaurants in urban areas have increasingly adopted and refined the dish. In large cities like Shenzhen, a new style of kaokuan shop blending tradition and modernity has emerged, with improved ingredient quality and higher-end seasonings. In tourist destinations such as Sea World, both domestic and international visitors can experience a higher standard of hygiene, service, and overall dining experience.

How to Eat and Pairing Drinks

The standard way to enjoy Wet Spicy Beef Kaokuan is to eat them hot and directly off the skewer. Common side dishes include cilantro, cucumber salad, or cold noodles, all of which help moderate the heat and oiliness. The orange dipping sauce often accompanying the skewers is usually made from chili, chili oil, and vinegar, allowing diners to add extra flavor according to personal taste. Popular drink pairings include Chinese beer, local “huangjiu” (yellow wine), and carbonated soft drinks.

Social Role in the Local Community

Kaokuan is much more than just a meal; in urban China, it is a staple of nighttime social culture and family or friend gatherings. It is a classic choice for after-work drinks, weekend night markets, or celebratory toasts with companions at tourist spots. It is also common for locals and travelers to casually share tables, fostering new connections, which is seen as an intrinsic part of the kaokuan culture.